Fragrant curry paste add depth and flavor to these simple ingredients. You can easily double the recipe for easy freezing. Tofu and curry are also a winning combination so vegetarians will love it too
Rice - Make if not done on prep day. If you're also making tomorrow's meal, double the portions. Cook rice with a 2:1 water to rice ratio. Bring to a boil, then simmer until rice has absorbed all liquid (20 to 25 min. for white rice; 45 to 50 for brown)
Heat a 3 quart (2.84 liters) saucepan or Dutch oven over med-high heat. Pour in half a can of coconut milk and whisk in 2 tbs. (30 ml) of curry paste. Simmer for ~1 minute
Add chopped onions and simmer for another ~3 minutes. Next add chicken and cook for another ~3 minutes. Add in red peppers and carrots with remainder of coconut milk, stock, fish sauce, and brown sugar. Cover and bring to a boil
Lower heat to a simmer, and cook uncovered for an additional 8 to 10 minutes
Finish curry with juice from half a lime. Season to taste with more fish sauce (if it's not salty enough), sweetener (if it's not sweet enough), curry paste (for more herb notes), or lime juice (if it's not tart enough). Add in basil leaves